Mediterranean salad with roasted peppers and eggplant

Preheat the oven to 180 °C.

Place the peppers in the preheated oven and bake for 40 minutes. Transfer the hot peppers to a bowl, cover with cling film, and let them steam for 10 minutes. Then peel, wash, and dry them. Discard the skin. Cut the peppers in half lengthwise, remove the stem and seeds. Cut the flesh into 1 cm cubes and place in a bowl.

Cut off the stem of the eggplant and cut it into 2 cm cubes. Salt it and let it stand for 15 minutes. Then thoroughly wipe off the released water with kitchen paper. In a pot, heat a generous amount of sunflower oil over high heat, and gradually fry the eggplant until golden brown. Transfer to a plate lined with paper towels to absorb excess fat.